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Wednesday, 10 April 2013

Easy Salmon Rice

What do you do when you have two pieces of Salmon and four mouths to feed? Normally, I'd just make sure that I have four pieces of Salmon but I thought I'd try something different after reading an article where a Mother fed her family of six (two adults, four children) on two breasts of Chicken. So I came up with this Easy Salmon Rice which fed us (two adults, two children) nicely.

Chilli Sauce Mixture Ingredients

Method

Put the oven on to Gas mark 5.

Cut a large piece of tinfoil (enough to make a loose parcel around the fish) and grease it a little with the olive oil (to stop the fish sticking to the tin foil) place the Salmon fillets skin side down on the foil.

Mix together the Chilli fish sauce mixture and cover the fish in the sauce. Fold the tinfoil to make a parcel and put on a tray into the oven for twenty minutes.

Finely chop the Courgette and the Red Onion and fry over a low heat whilst the Salmon is in the oven.

Cook the rice via which method you prefer (absorption or the other one).

Remove the onion and courgette from the heat and take the Salmon out of the oven.

Pour the sauce from the Salmon into the vegetable mixture and remove the skin from the fish fillets (easy to do honest!) and flake it into the courgette and red onion mixture.

Mix the fish and vegetable mixture with the rice and serve.

The dish tasted great, the spice of the sweet chilli mix was mellowed by the vegetables and rice mixture. This meant that the children didn't mind the spice and could appreciate the flavours, preparing them for slightly stronger tastes in the future.

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